Mushroom Korma Curry

  • Serves: 4
  • Cooks In: 30 minutes
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Ingredients

1 tbs ghee or vegetable oil
1 brown onion, finely chopped
3 tsp garam masala
400g button mushrooms, trimmed
2/3 cup korma curry paste
½ small (about 350g) cauliflower, trimmed, chopped
1 small (about 400g) orange sweet potato, peeled, chopped
2 cups vegetable stock
400ml can coconut milk
125g green beans, trimmed, cut in half
Roasted cashews, fresh coriander leaves & steamed basmati rice, to serve

Method

1

Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms. Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant.

2

Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid. Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid. Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice.

Ingredients

 1 tbs ghee or vegetable oil
 1 brown onion, finely chopped
 3 tsp garam masala
 400g button mushrooms, trimmed
 2/3 cup korma curry paste
 ½ small (about 350g) cauliflower, trimmed, chopped
 1 small (about 400g) orange sweet potato, peeled, chopped
 2 cups vegetable stock
 400ml can coconut milk
 125g green beans, trimmed, cut in half
 Roasted cashews, fresh coriander leaves & steamed basmati rice, to serve

Directions

1

Heat ghee or oil in a large wok over medium heat. Add onion and garam masala. Cook, stirring occasionally for 3 minutes, until soft. Add mushrooms. Cook, stirring over a high heat for about 5 minutes, or until mushrooms are soft. Add curry paste. Cook, stirring, for 1-2 minutes, or until fragrant.

2

Add cauliflower and sweet potato and stir to coat in spice mixture. Add stock and coconut milk. Bring to boil. Cover with lid. Simmer, stirring occasionally over a medium-low heat for about 15 minutes, or until potato is tender. Remove lid. Add beans and simmer, uncovered for about 5 minutes or until beans are tender. Serve. Sprinkle over cashews and coriander. Serve with basmati rice.

Mushroom Korma Curry

Tags:

 Vegetarian

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